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Place your vegetables a few at a time into the boiling water, being careful not to crowd them. Keep the water at a consistent boil. Test the vegetables f after a minute or so; green beans should be crisp, yet cooked. To test larger vegetables like broccoli, insert a small sharp knife into the thick part of the stem. If the broccoli clings to the knife, it needs more time. If the knife slides in and out easily, the broccoli is ready to be shocked in the ice bath.
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